Spaghetti With Olive-Walnut-Bolognese

"The olives and walnuts make this bolognese special. A variation of a classic Italian dish."
 
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photo by tigerduck photo by tigerduck
photo by tigerduck
Ready In:
1hr
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Preheat oven to 200°C/390°F
  • Put walnuts in a tin and toast in the preheated oven for 4-5 minutes until skin can easily be removed.
  • Rub the nuts in a clean kitchen towel until most of the skin is removed.
  • Chop the nuts roughly.
  • Keep 1 or 2 tbsp of the nuts for garnish.
  • Peel the onion and finely chop it.
  • Slice the olives.
  • Peel the carrots and finely cube them.
  • Heat a skillet.
  • When hot, add the minced beef and fry it for 3-4 minutes.
  • Add nuts, onion, olives, carrots, tomato paste and one sage sprig (leave it as it is).
  • Fry for 2-3 minutes, stirring frequently.
  • Add red wine and stock and cook for 30 minutes.
  • Stir from time to time and check if you need to add more liquid.
  • The finished product should be a thick sauce.
  • Season with salt, pepper and nutmeg.
  • Remove the sage sprig.
  • Mix reserved nuts with Parmesan.
  • Finely chop the leaves of the remaining sage sprig and add it to the nut and Parmesan mixture.
  • Cook the spaghetti in lots of salted water for 8 to 10 minutes or until they are cooked.
  • Drain them well.
  • Add spaghetti to the sauce and mix well.
  • Serve immediately in individual plates and sprinkle with the nut-Parmesan-sage topping. Enjoy!

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